I love homemade chicken noodle soup. The stuff from a can just doesn't compare. This is a recipe that varies each time I make it so its not an exact recipe.
Take the chicken and bones from the roasting chicken and place in a stock pot. Cover with water and bring to a boil. Simmer for several hours until the meat falls off the bone. You may need to keep adding water to keep the chicken covered. Remove the bones and if you want refrigerate overnight to remove fat.
To the stock:
add carrots (I used 4 cut in about half inch slices), celery (I used about 6 ribs), and one onion chopped. Cook until the vegetables are tender.
Cook egg noodles (or whatever noodles you like) according to package directions. Add cooked noodles to soup. Season with salt and pepper to taste and add fresh chopped parsley.